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Slightly warm potatoes combined with a strong blue cheese and crunchy bacon. This warm potato salad has it all!
Warm potato salad with blue cheese and bacon
It will probably not come as a big surprise that I absolutely love a good potato salad. I’ve made many already such as this creamy potato salad or what about this potato salad with sausages. This warm potato salad is different as you roast the potatoes so that gives it a whole new level of deliciousness.
Once the potatoes are well on their way of becoming golden and delicious you add the onions. I find onions tend to burn easier so I don’t like them too dark so I kept them in the oven for a shorter period of time.
Adding the mushrooms
Part of the warm potato salad is the crispy bacon. I fry the bacon in a dry skillet and the rendered fat is then used for baking the mushrooms as well. That gives the mushrooms a delicious extra flavor. If there is not enough fat in the pan you can add a bit of butter to it as well.
Assembling the salad
Now you’re almost there. The last part of making this warm potato salad is making the dressing and assembling the salad. The dressing is super easy and consists of vinegar, olive oil and mustard. If you want your dressing to be creamier you could choose to add a bit of mayonnaise to it. Everything gets better with mayonnaise anyway, so that would work really well in this bacon and blue cheese potato salad.
Bacon and blue cheese potato salad
Once you’ve baked the mushrooms and the bacon is drained on paper, it is time to assemble the warm potato salad. You simply add the lamb’s lettuce, the mushrooms and the baked potatoes together. Add the dressing and crumble the blue cheese over the top. What’s not to love?
Warm potato salad with bacon and blue cheese
Ingredients
- 500 g potatoes halved. I left the skin on but if you like your potatoes without skin, then you can remove it
- 1 tbsp olive oil
- 2 red onions each sliced into 6 wedges
- 4 slices streaky bacon trimmed and cut into large pieces
- 140 g mushrooms sliced
Dressing
- 1 tbsp whole grain mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Serve with
- 100 g lamb’s lettuce
- 85 g creamy blue cheese I used castello blue
Instructions
- Heat oven to 220˚C. Place the potatoes in a roasting tin, then rub with 1 tbsp of oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 minutes more until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.
- Heat a non-stick frying pan. Dry-fry the bacon until crisp. Take the bacon out and leave to cool down on kitchen paper. Add the sliced mushrooms to the pan, then fry for 5 mins more until they have softened.
- Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates then crumble over the blue cheese
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
